Sushi Bowl
Posted by whatsonmyplate on July 6, 2008
Every once in a while I’ll make something new and think to myself how amazing it is that such simple ingredients can make such a great meal. The main ingredients in the sushi bowl are rice (duh), avocado, tofu and nori, nothing complicated at all but this may top my list as favourite comfort food.
Regular sushi is one of my favourite meals but I haven’t been out for sushi in ages for some reason. Every time I flip through Heidi Swanson’s Super Natural Cooking I see this Sushi Bowl recipe and think that the picture looks delicious but never ever make it. Not sure why. A few weeks ago Heidi Swanson posted about it on 101 Cookbooks and I immediately felt like I just HAD to make it.
This is a perfect lazy Summer meal. The dressing adds a great fresh and bright flavour to the dish and the fact that you can get away without using the oven makes it great for summer. The key to the dish is great avocado and perfectly cooked rice. My local corner store/fruit market always has huge, flavourful avocados for an ok price. They are so buttery and delicious and actually taste like avocados. Love them. Brown rice is one of my favourite things as well so a bowl of avocado and brown rice is a piece of heaven. The toasted nori adds a nice mildly fishy taste that adds a nice kick to the dish.
I haven’t made this again just yet but the almost brand new package of nori is calling my name and I’m thinking this dish is in order once again. The next step is thinking about what else can be thrown in. Maybe a hint of wasabi in the dressing? Some seaweed salad might work great or some pickled vegetables. If I didn’t despise cucumbers those could work as well.
Enjoy!
Sushi Bowl Recipe
2 cups short-grain brown rice
3 1/2 cups water
2 teaspoons fine grain sea salt
2 (4-inch) square sheets nori seaweed
6 ounces extra-firm tofugrated zest and juice of one orange
grated zest and juice of 1/2 lemon
2 tablespoons (raw) brown sugar (reg. sugar is ok too)
2 tablespoons shoyu sauce (or soy sauce)
2 tablespoons (brown) rice vinegar4 green onions, chopped
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons sesame seeds, toasted
Rinse and drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.
Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks (see photo). Repeat with the remaining sheets.
To make the dressing, set the sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
When the rice is done, stir in 1/3 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.
Makes 4-6 servings.
(From Super Natural Cooking by Heidi Swanson)
